. >> you know, we do exaggerate in america all the time. so now we are locavore, you know local food and now we get totally crazy with organic to the point where i have been to restaurants where they practically come and introduce you to the carrot. that carrot was born on the 7th of may, we named it hilda. we can get exaggerated. too. >> rose: great chefs for an hour captioning sponsored by rose communications from our studios in new york city, this is charlie rose. >> rose: let me start off. tell me what makes -- what makes a great restaurant? how do you -- >> well, what makes a great restaurant i don't know exactly. a great restaurant i think is where the owner and the chef gives all the love he can. >> rose: when does your day start? >> ooh, sometimes 8:00, sometimes 9:00, sometimes 7:00. >> rose: what's the first thing you do? >> oh, it changes a little bit. i stop at the office for 15 minutes and then i go down and look if everything is holding and look -- >> rose: see i had this impression of all of you at the fish market at 4:00 a.m